Summer is zucchini season.
Zucchini are ubiquitous in the States. They are economical, easy to find, and available all year long, although their best growing season is the summer. Though used as a vegetable, it is actually a fruit; the zucchini flower is also delicious to cook with, stuffed and baked or battered and fried. When purchasing, you should look for firm, bright green zucchini with no bruises. The possibilities for cooking are endless. I use them cubed in a vegetable soup, pasta dishes, or risottos, sliced for a frittata, grilled as a side or as a sandwich stuffer; they are also delicious when stuffed lengthwise and baked in the oven or sauteed with other vegetables in a caponata.